Camarão Mozambique Recipe 425

SHRIMP MOZAMBIQUE

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
• Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

EASY SHRIMP MOZAMBIQUE

Steps:

• Melt butter in a saucepan over medium heat. Add onion and saute until slightly golden, about 5 minutes. Stir in water, lemon juice, garlic, sazon, salt, and pepper. Cook for 2 minutes. Pour in beer and stir. Add hot sauce; bring to a boil. Add shrimp and cook until pink, about 3 minutes.

CAMARãO MOZAMBIQUE RECIPE - (4.2/5)

Steps:

• In a large frying pan, heat the olive oil over low heat. Add the shallot, cook over medium-low heat until soft, about 4 minutes. Add the garlic, stir, and cook for a minute. Sprinkle the Goya Sazon over the onion, and garlic; add the shrimp. Stir, and continue cooking over medium low heat, for 5 minutes; stirring often. Add the white wine, lemon juice, and piri piri, stir, lower heat to a simmer and cook until shrimp are cooked; about 5 - 8 minutes, depending on how large they are. (If you desire a thicker sauce, remove the shrimp, and continue cooking the broth until it is slightly reduced, and a bit thicker. It will take about 3 - 5 minutes. Then return the shrimp to the pan, stir) Stir in parsley and remove from heat Serve.

SHRIMP MOZAMBIQUE

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and shrimp; cook 1 minute longer. Stir in seasonings. Add beer and lemon juice; bring to a boil. Reduce heat. Simmer, uncovered, until shrimp turn pink, 10-15 minutes. Stir in ketchup and parsley; discard bay leaf. Serve with rice.

SHRIMP MOZAMBIQUE, (CAMARAO MOZAMBIQUE)

Steps:

• Melt butter in a 3-quart pot over medium-low heart.
• Toss in onion and fry until lightly golden.
• Pour in the water followed by garlic, cilantro, turmeric, and saffron water.
• Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle.
• Pour in the red wine or beer with the lemon juice. Stir.
• Cover and raise heat to medium-high and bring the sauce to boil.
• Reduce the heat to medium-low and simmer for 2 minutes.
• Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce.
• Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink.
• Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavourful sauce. (This can also be served over rice!).

CAMARAO MOZAMBIQUE (PORTUGUESE-STYLE SHRIMP)

Steps:

• Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric.
• Saute another 5 minutes then add water and saffron water.
• Cover and simmer for 5 more minutes.
• Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol.
• Add shrimp, salt, black pepper to taste and crushed red peppers.
• Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender.
• This is normally served in small bowls with crusty bread for dipping, or it could be served over rice.

PORTUGUESE SHRIMP MOZAMBIQUE

Steps:

• Heat oil in cast iron skillet. Add onion and garlic and cook until fragrant (2 mins). Add wine and cook until reduced by half (4 mins)
• Add shrimp and cook until no longer pink (4 mins). Add butter and season with salt and pepper to taste.
• Meanwhile mix the sauce ingredients and whisk to combine.
• Stir in sauce and cook until heated through (2 mins)
• Sprinkle with fresh parsley and serve over white rice